New York, NY

November 2011

While attending the Culinary Institute of America, Gregory Brainin completed his externship with Chef David Burke at The Park Avenue Café. After graduation, he returned to his externship site. From there he worked with Chef Gary Robbins at Aja and was a sous chef at Alison on Dominick St. before joining Jean Georges in 1999. Brainin has worked with Star Chef Jean-Georges Vongerichten for seven years. After being hired as a line cook at Jean Georges, he was quickly promoted to sous chef there. Only nine months later, he was named chef de cuisine and fulfilled that role for almost five years. During this time he helped to develop and open 66 and Spice Market. In 2005, Brainin left Jean Georges to open Perry St., which was awarded 3 stars by The New York Times. Seven months later, Brainin was promoted to Director of Creative Development for Jean Georges Restaurants, and he earned 2006 StarChefs Rising Star Chef Award for his work. He is responsible for the development of new recipes for Jean Georges, which was awarded 3 Michelin stars and 4 stars from The New York Times. oversees recipe development for Nougatine, Spice Market, 66, Perry St., Prime Steakhouse, and occasionally Mercer Kitchen, JoJo, and Vong. He creates the menus for new projects such as Lagoon in Bora Bora, and he works closely with Jean-Georges Vongerichten to develop new restaurant concepts around the world.